Toyon

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ROSE FAMILY

Heteromeles arbutifolia

Toyon Heteromeles arbutifolia
Habitat & Elevation Foothills, chaparral and woodland areas below 5,000′
Collection Berry: winter
(CAUTION Do not use leaves since they contain cyanide.)
Indigenous Names Nisenan jolos; Konkow lo’lo’si; Konkow lo’lo’si

Toyon Heteromeles arbutifolia
Plant type Evergreen large shrub
Size 6′ – 8’x4 – 5′
Light Full sun to partial shade
Water Drought tolerant
Zone 7 to 10

Dark green, leathery leaves with serrated margins densely cover the Toyon, a large evergreen shrub. Clusters of small, creamy-white flowers develop from mid-spring to early summer and are followed by red berries that attract birds in the fall and winter. ^[17]

Toyons are drought tolerant once established, but will tolerate supplemental irrigation in welldrained soil. Their appearance is improved with occasional summer water (every 2 – 4 weeks). Toyons are relatively easy to grow and longlived, although they frequently appear weak for the first couple of years after planting.^[18]

Use Toyons for erosion control, screening and background planting. Mix with Oak (Quercus species), Coffeeberry (Rhamnus californica) and Ceanothus (Ceanothus species). They are considered to be fire-resistant when given summer irrigation.^[17]

Toyon Cider

Toyon Cider

• Collect berries in winter

METHOD

• Cover dried berries with water.
• Bring to a boil and simmer for 20 – 30 minutes while crushing berries.
• Strain and sweeten as desired.^{[5, 6]}

TIP Toyon cider has a wonderful aroma and color. Fresh berries can be used, but dried berries are much sweeter.

Toyon Fruit Leather

• Collect berries in winter
• 4 cups fresh Toyon berries
• ½ cup water
• Lemon juice
• Manzanita sugar, agave or honey
• Cinnamon
• Nutmeg

METHOD

• Rinse berries and remove stems.
• Place in a pot and cover with water.
• Simmer for 15 minutes.
• Add desired sweetener, lemon juice and spices to taste.
• Cook for another 5 minutes.
• Blend through food processor or blender until smooth.
• Pour a thin layer about 1/8 ” thick onto a baking sheet.
• Let dry in the oven, food dehydrator, or sun, covered with cheesecloth.
• Cut into strips.

Wild Granola

Wild Granola

• Collect seasonal wild berries
• 4 cups rolled oats
• 1 cup chopped almonds or other nuts
• ¾ cup coconut
• ¼ cup maple syrup or Manzanita sugar
• ½ cup vegetable oil
• ¾ tsp salt
• ½ cup prepared Oak nut flour
• ¼ cup dried and ground wild berries (Madrone, Manzanita, Toyon)
• ½ cup fresh berries if available

METHOD

• Preheat oven to 300^o.
• Combine the oats, nuts and coconut.
• Add syrup or Manzanita sugar, Oak nut flour, oil and salt.
• Combine and pour onto 2 sheet pans.
• Cook for approximately 1 hour, stirring occasionally.
• Add ground berries.
• Top with fresh berries just before serving.

“Beyond Cranberry” Wild Berry Sauce

“Beyond Cranberry” Wild Berry Sauce

• Collect berries in winter
• 1¾ cup fresh Madrone berries (stems removed)
• ¼ cup fresh Toyon berries (stems removed)
• 1 cup water
• ½ cup apple juice
• ½ cup honey
• 1 tbsp arrowroot or organic cornstarch
• 1 tbsp grated orange zest

METHOD

• Mix berries, apple juice and honey in a pan and bring to a boil.
• Simmer for 15 minutes.
• Stir arrowroot or cornstarch into 2 tbsp apple juice.
• Pour into berries and stir constantly while bringing to a boil.
• Remove from heat and add orange zest.
• Allow to cool before serving.
• Store in refrigerator for up to 2 weeks.

VARIATIONS If Toyon berries are plentiful, instead of Madrone berries, simmer 1 cup Toyon berries, 1 cup water, 1 cup apple juice and ½ cup honey and then follow the same recipe.

Ground Toyon Berries

• Collect berries in winter

METHOD

• Dry berries in a well-ventilated basket or at 200^o for 10 minutes.
• Grind into a fine powder.
• Use combined with other flours or as a spice for a tangy, fruity taste.^{[6, 7]}